Annual  Illustrated  Catalogue 


or 

f 


mil  MAKING  APPARATUS, 

FARM  IMPLEMENTS,  &C.,  &C. 

Manufactured  by 

JAMES  L.  HAVEN  &  CO., 


SUCCESSORS  TO 


Hedges,  Free  &  Co.,  Sechler  &  Porter  and  Sechler  &  Haven, 

OFFICE,  NOS.  173,  175  &  177  WEST  SECOND  ST. 

CINCINNATI,  OHIO. 


Sold  by 


Sunag-e,  Sannderi  k  Co.,  Suttontrs  and  Printers,  Cln. 


IlSTTZROrDTTCTOIR/S". 


The  undersigned,  on  the  1st  of  January,  succeeded  to  the  Foundry 
business  of  the  firm  of  Sechlcr  &  Porter  and  Sechler  &  Haven,  who 
were  the  successors  to  Hedges,  Free  &  Co.,  the  pioneers  in  the  man- 
ufacture of  Sorghum  Mills,  &c. 

We  present  in  the  following  pages  cuts  and  descriptions  of 
machinery  which  have  stood  the  test  of  years,  and  met  with  the 
heartiest  and  most  cordial  approval  from  the  public.  Moreover,  the 
improvements  from  time  to  time  adopted,  instead  of  being  crude  and 
untried  experiments,  are  the  natural  suggestions  arising  from  actual 
and  continued  working  of  our  machines. 

During  the  season  of  their  use,  their  operation  has  been  carefully 
watched,  and  when  susceptible  of  being  rendered  more  reliable,  con- 
venient and  efficient,  have  been  improved. 

Our  "Pioneer"  series  of  mills  is  the  same  as  that  originally  man- 
ufactured by  Hedges,  Free  &  Co.,  with  all  the  improvements  sug- 
gested by  ten  years  experience.  "We  are  confident  this  mill  is 
unequalled  by  any  manufactured  elsewhere  in  the  United  States. 

"We  still  manufacture  the  "Excelsior"  series  (three  plate  mill)  in- 
troduced by  Messrs.  Sechler  &  Porter,  in  1863,  and  which  has  given 
universal  satisfaction. 

The  attention  of  those  desiring  a  cheap  mill  is  called  to  our  two- 
roll  Mill,  "The  Economist,"  No.  0,  introduced  by  our  predecessors, 
in  1865,  and  which  has  been  pronounced  just  the  thing  for  working 
off  a  small  crop. 

We  also  continue  the  manufacture  of  Iron  Amalgam  Bells,  Kitchen 
Mills,  Grocer's  Sugar  Mills,  "Little  Giant/'  Corn  and  Cob  Mill,  all 
of  which  will  be  described  under  their  appropriate  heads. 

"We  wish  to  call  special  attention  to  the  fact,  that  as  we  have  pur- 
chased the  patterns,  &c,  of  Sechler  and  Haven,  they  embrace  all  the 
patterns  used  by  Scott  &  Hedges,  Hedges,  Free  &  Co.,  Sechler  &  Por- 
ter and  Sechler  &  Haven,  and  that  repairs  or  duplicates  of  machinery 
made  by  them,  can  only  be  obtained  from  us. 

JAMES  L.  HA  YEN  &  CO. 

Cincinnati,  June,  1867. 


OATJTIOIT 


Cincinnati,  0.,  March  20th,  1866. 

The  undersigned,  by  mutual  agreement  and  conveyance,  have 
become  the  owners  of  Letters  Patent,  No.  22,802,  granted  to  Isaac 
A.  Hedges,  February  1st,  1859,  for  improvements  in  Mills  for  crush- 
ing Cane,  &c. 

They  are,  therefore,  the  only  persons  who  have  the  right  to  manu- 
facture or  authorize  the  use  of  Mills  containing  the  improvements 
described  and  specified  in  said  Letters  Patent;  some  of  which  im- 
provements they  believe  essential  to  every  successful  Mill  for  crush- 
ing Cane  and  expressing  Juice. 

Notice  is  hereby  given,  that  Mills  containing  the  patented  im- 
provements cannot  be  made  by  manufacturers,  sold  by  dealers,  or 
used  by  farmers,  without  liability  to  the  undersigned,  who  are  fully 
determined  and  prepared  to  punish  infringers,  and  vindicate  their 
rights. 

Those  who  have  made  such  Mills,  are  notified  to  make  immediate 
settlement.  Those  who  are  now  making  them,  are  notified  to  cease 
their  unlawful  manufacture,  and  those  who  are  intending  to  pur- 
chase, are  warned  that  they  will,  by  the  use  of  an  infringing  Mill, 
become  themselves  liable  for  damages,  from  the  payment  of  which, 
those  who  sell  to  them  cannot  relieve  them. 

CLARK  SORGO  MACHINE  CO. 
SECHLER  &  HAVEN. 

Since  the  foregoing,  Sechler  &  Haven  have  transfered  their  full 
and  undivided  one  half  interest  in  the  above  Patent,  to  James  L- 
Haven  &  Co. 


PIONEER    SERIES    OF    SCGAR    MILLS. 


"PIONEER"'  SORGHUM  MILL. 


Pattern  of  I860,  with  Improvements  of  1863— 4— 5  and  6. 

In  the  above  cut  we  represent  our  series  of  1860,  winch  has  been 
before  the  public  five  seasons,  during  which  a  very  large  number 
have  been  in  operation;  and  although  they  have  been  put  to  the 
severest  test,  yet,  from  their  great   strength,    durability,   simplicity 


PIONEER    SERIES    OF   SUGAR   MILLS. 


and  speed,  under  a  limited  amount  of  power,  they  have  received  the 
most  unequivocal  stamp  of  public  approval. 

Of  this  style  mill,  we  make  five  sizes,  as  follows  : 
No.  O  O,  "  Pioneer,"  has  main  roll  ten,  and  feed  and  discharge  rolls 

six  indies  diameter,  and  six  inches  long,  and  is  capable  of  taking 

off  a  crop  of  from  two  to  three  acres. 
No.  1,  Pioneer,  has  driving  roll  twelve,   and    feed   and   discharge 

rolls  eight  inches  in  diameter  and  seven  inches  long,  and  is  capable 

of  taking  off  a  crop  of  from  four  to  five  acres. 
No.  2,  Pioneer,  has  main  roll  sixteen,  and  feed  and  discharge  rolls 

eight  inches  in  diameter,  eight  inches  long,  and  otherwise  of  extra 

strength  and  finish,  and  is  capable  of  taking  oil'  a  crop  of  from  six 

to  eight  acres. 
No.  3,  Pioneer,  has  rolls  of  same  diameter  as  No.  2.  twelve  inches 

long,  but  of  extra  strength,  and  is  capable  of  taking  off  a  crop  of 

from  twelve  to  eighteen  acres. 
No.    1,  Pioneer,  having  main  roll  19  inches,  and  feed  and  discharge 

rolls  11  inches  diameter  by  15  inches  in  length,  capable  of  working 

oft"  a   crop  of  from    twenty-five    to    thirty   acres.      Weighs  2,U00 

pounds. 


EXCELSIOR   SERIES   OF   SUGAR    MILLS. 


"EXCELSIOR"  SORGHUM  MILL. 

Pattern  of  1S63,  with  Improvements  of  1864—5  and  6. 

This  series  of  Mill  has  been  beforo  tho  public  for  the  past  three 
seasons,  and  has  given  universal  satisfaction  ;  the  only  complaint 
ever  made  was,  that  it  expressed  the  juice  too  fast,  which  we  think  is 
a  very  good  fault. 


EXCELSIOR   SERIES   OF    SUGAR   MILLS. 


As  will  be  observed  by  the  cut,  wo  use  three  plates,  the  gear  work- 
ing between  the  bottom  and  juice  plates,  and  the  journal  bearings 
being  below,  thus  admitting  of  the  bottom  of  the  openings  being 
closed,  preventing  waste  or  lops  of  oil,  and  always  insuring  the  lower 
journals  being  well  lubricated,  a  point  we  desire  to  especially  im- 
press upon  the  minds  of  purchasers  as  being  of  peculiar  importance, 
from  the  fact  that  the  majority  of  failures  result  from  this  cause 
alone. 

Again,  the  entire  weight  of  the  roll  and  gearwheel  rests  on  a  steel 
step  under  the  end  of  the  journals,  thereby  saving  all  the  friction 
caused  by  the  rolls  resting  on  the  hub,  as  is  the  case  with  all  vertical 
mills  made  on  any  other  plan. 

Of  these  we  make  two  sizes,  viz :  Nos.  5  and  6. 

No.  5,  Excelsior,  one-horse  mill,  has  main  rolls  sixteen  inches  in 
diameter,  feed  and  discharge  roll  eight  inches,  and  eight  and  a 
half  inches  long,  has  extra  heavy  shafting,  brass  boxes,  and  is 
finished  in  every  respect  in  the  very  best  manner,  is  in  perfect 
working  order  before  it  leaves  the  hands  of  the  workmen,  and  is 
capable  of  working  off  a  crop  of  from  eight  to  ten  acres. 

No.  6,  Excelsior,  two-horse  mill,  is  made  on  precisely  the  same 
principle,  has  main  roll  sixteen  inches,  feed  and  discharge  roll 
eight  inches  in  diameter,  with  a  hight  of  thirteen  inches,  with  ex- 
tra heavy  shafting,  brasa  boxes,  &c,  all  of  the  best  style  of  work- 
manship, and  is  capable  of  working  off  a  crop  of  from  fifteen  to 
twenty  acres. 


ECONOMIST    SERIES    OF    SUGAR    MILLS. 


THE  ECONOMIST. 


There  has  existed  ever  since  the  commencement  of  the  culture  of 
Sorghum,  the  want  of  a  cheap  Cane  Mill,  one  that  would  be  in  the 
reach  of  every  farmer,  that  would  enable  him  to  raise  and  manufac- 
ture a  small  crop,  without  the  trouble,  delay  and  expense  of  hauling 
his  cane  a  long  distance  to  a  large  mill,  and  then  have  to  wait  mill 
fashion  for  his  turn,  often  taking  some  three  or  four  days,  and  at  a 
season  of  the  year  when  his  time  was  particularly  valuable. 

We  think  we  are  now  able  to  fill  that  want  in  offering  "The 
Economist,"  a  new  two-roll  mill,  which  can  be  offered  at  a  very 
low  price.  The  capacity  of  this  mill  is  only  one-sixth  less  than  of 
our  No.  1  mills,  and  that  difference  is  more  than  saved  to  the  farmer 
by  having  his  mill  right  where  he  wishes  to  do  his  work,  and  to  be 
ready  at  such  times  as  he  can  spare  from  other  labor. 

This  mill  was  introduced  by  our  predecessors  at  nearly  the  close 
of  the  season  of  1866,  and  without  any  advertising  or  special  effort 
on  their  part,  nearly  one  hundred  were  sold,  giving  satisfaction  in 
every  instance. 

The  risk  of  breakage  on  this  mill  is  very  small ;  is  easily  set  up  and 
operated,  and  will,  we  think,  entirely  fill  the  vacuum  that  has  so  long 
existed  in  the  want  of  a  good  and  cheap  Sorghum  Mill. 
Description  of  Mill. 

Two  Eolls.  eight  inches  diameter,  and  nine  inches  high,  is  capable 
of  working  off  a  crop  of  three  to  four  acres. 


HORIZONTAL    BACK-GEARED    MILL. 


HORIZONTAL  BACK-GEARED  MILL. 


Adapted  to  Steam,  Water,  or  Horse  Power. 

Four-horse  horizontal  mill,  finished  with  wrought  shafts,  brass 
boxes,  etc.,  arranged  with  pulley  for  band,  as  shown  in  cut.  or  with 
coupling  for  attachment  tojrimbling  shaft,  and  capable  of  working 

.    off  a  crop  of  from  ten  to  eighten  acres  of  cane. 

Six-horse  horizontal  mill,  samo  finish,  capable  of  working  fifteen  to 
twenty-five  acres  of  cane. 

Bight-horso  horizontal  mill  j  same  finish,  and  capable  of  working 
twenty -five  to  forty  acres  of  cane. 

Ten-horse  horizontal  mill,  capable  of  working  a  crop  of  forty  to  sixty 
acres. 

Twelve-horse  horizontal  mill,rcapablc  of  working  a  crop  of  fifty  to 
seventy-five  acres. 

Larger  sizes,  with  engines  and  outfits,  as  per  special  contract. 


10 


i:\  A.FORATOBS. 


EVAPORATORS. 


In  no  department  connected  with  the  cultivation  and  manufacture 
of  Sorghum  Sugar  Cane  has  there  been  such  a  variety  of  opinion  as 
upon  Evaporators.  Inventors  have  been  numerous,  :m<l  each  claims 
his  evaporator  to  be  the  only  one  of  any  value.  We  do  not  offer  any 
of  these,  nor  would  we  express  any  opinion  as  to  the  value  of  the 
numerous  patented  devices  for  reducing  the  cane  juice  to  sirup. 

On  one  point,  however,  all  seem  to  agree,  viz  :  that  cane  juice 
should  be"reduced  to  sirup  as  soon  and  rapidly  as  possible  alter  it  is 
expressed.  To  attain  this  end,  it  is  necessary  to  use  broad,  shallow 
pans,  in  order  to  present  the  largest  surface  to  the  fire  at  once. 

We  offer  to  the  public  a  plain  sheet  iron  pan  with  wooden  sides 
and  ends  of  shape  above  represented.  This  pan  is  offered  at  less 
than  ono-third  the  price  of  the  cheapest  of  the  multitude  of  "  evap- 
orators "  and,  we  believe,  is  fully  as  efficient.  The  sizes  we  manu- 
facture, and  the  prices  of  the  same,  arc  as  follows : 

Evaporator,    0  feet  by  2.',-  feet,  810  (i  feet  by  3  feet,  S12 

8  feet  by  2?.  feet,     13  8  feet  b'v  ."  feet,     16 

10  feet  by  2 J  feet,     15  10  feet  by  3  feet,    20 

We  will   furnish  sheet   iron  ready  punched,  as  follows  : 

Sheets,  2£  by    G  feet, $6  00 

"      2|by    8  feet, 8  25 

"       2|  by  10  feet 10  00 

"       3"  by    6  feet, 7  50 

"       3    by    8  feet, 10  50 

"       3    bylOfeet, 12  50 


FURNACE  DOOR  AND  DOOR  FRAME — ORATE  I5ARS. 


11 


FURNACE  DOOR  &  DOOR  FRAME. 

If  to  be  sot  in  brick,  this  should  be  strong  and  of  sufficient  weight 
to  maintain  its  position  firmly  and  assist  in  sustaining  the  wall  about 
it,  as  the  expansion  and  contraction  caused  by  heating  and  cooling, 
as  well  as  thumps  from  wood  and  coal  thrown  in,  are  likely  to  loosen 
any  temporary  fixture  used  as  a  door  to  a  range. 

Prices  for  the  two  sizes,  $G  and  S10. 


GRATE  BARS. 

We  furnish  grate  and  bearing  bars  in  sets,  as  follows  . 

Four  3 -bar  sections,  28  x*4|  inches, §10  00 

Four  3 -bar  sections,  31  x  <±\  inches, , 11  00 

Four  3-bar  sections,  48  x  5  inches,  extra  heavy, 20  00 

One  7-bar.  section,  18  x  33  inches,  light, 4  00 


12 


SUGAR   SEPARATORS. 


HUNT'S    PATEIVT 

Centrifugal  Sugar  Separators. 


We  have  the  pleasure  of  present- 
ing to  our  customers  a  perfectly 
succcssfuljnachine,  patented  March 
27th,  18G6,  for  the  purpose  of  separ- 
ating the  sugar  from  sirup.  Every 
one  who  has  made'sorghum  sirup  in 
any  quantity,  has  found  that  some 
batches  would  granulate — becoming 
a  mushy  mass, which  was  considered 
rather  a  misfortune,  as  it  lessens  its 
value  for  table  purposes.  With  the 
above  simple  machine  youcan  take 
such  mush  sugar  and  separate  the 
sirup,  leaving  the  sugar  as  fair  as 
common  grades  of  Orleans  sugar, 
and  just  as  valuable  for  all  family 
uses.  There  have  been  various 
secret  and  patented  mixtures  sold 
for  the  purposo  of  aiding  the  separ- 
ation by  the  aid  of  presses,  but  with 
this  machine,  we  require  no  mixture 
or  dilution  at  all;  the  sirup  being 
entirely  unchanged,  and  better  for 
the  table  than  before. 

A  gallon  of  good  sirup  weighs 
twelve  pounds,  and  five  pounds  is  a  moderate  average  quantity  of 
sugar  to  separate  from  it,  (much  of  it  will  turn  out  from  C  to  7 
pounds  to  the  gallon)  which  sugar,  at  any  price  the  sirup  can  be  es- 
timated at,  will  always  more  than  pay  for  the  gallon  of  sirup  and 
your  labor,  and  you  will  have  half  the  sirup  left,  in  better  shape  than 
beforo. 

Some  parties  arc  interested  in  making  the  public  believe  that  there 
is  a  great  mystery  in  making  the  sirup  grain,   whereas,  there  is  no 


SUGAR   SEPARATORS.  13 


difficulty  whatever  in  granulating  all  Sorghum  Sirups.  It  only  re- 
quires proper  management. 

In  boiling,  commence  with  a  slow  fire  until  the  first  scum  is  taken 
off/after  which] rush  the  fire  very  rapidly  and  continue  skimming 
and  boiling  until  the  sirup  has  attained  the  propor  density  for  gran- 
ulating. This  when  determined  by  the  saccharometer,  or  otherwise, 
is  about  40  degrees.  Next  draw  off  the  sirup  into  an  open  shallow 
pan  or  box,  and  stir  while  cooling.  Then  place  the  box  or  pan  in  a 
room  where  the  temperaturo  can  be  kept  at  about  90  degrees,  and  stir 
three  or  four  times  each  day^until  the  sirup  is  thoroughly  granulated 
into  mush  sugar. 

Cold  Molasses  should  bo  made  thin  with  rain  water,  then  boiled, 
skimmed,  and  treated  as  above  directed. 

AVe  havo  been  informed  that  impure  molasses  may  be  purified  and 
grained  by  taking  40  gall,  of  rain  water,  10  lbs.  hickory  wood  ashes, 
1  lb.  of  fullers'  earth,  1  lb.  of  alum,  2  oz.  of  tannin,  stir  them  all 
together  until  all  are  dissolved.  Then  settle  and  use  the  clear  liquid, 
1  pint  to  five  gallons  of  molasses,  first  made  very  thin  with  rain 
water,  then  boil,  skim  and  treat  as  above  directed.  Animal  charcoal 
and  gravel  may  be  used  as  a  filter  successfully  after  other  means  fail. 

List  of  pricesTurnished  on  application. 


DIRECTIONS   FOR  CLARIFYING  JUICE. 

If  xjoxi  icant  fo  make  vert/  fair  Sugar. 

For  fifty  gallons  of  juice  take  one  quart  of  the  Bi-Sulphite  of  Limc> 
mingling  it  with  the  juice  as  tho  latter  flows  from  tho  mill ;  add  to 
this  sufficient  milk  of  Lime  to  change  Litmus  paper  to  straw  color; 
next,  add  three  well  beaten  eggs  and  then  stir  the  mixture.  Let 
stand  half  an  hour  to  settle.  Draw  off  with  faucet,  so  as  not  to  agi- 
tate tho  contents  of  the  vessel  at  tho  bottom. 

On  receipt  of  ten  cents,  we  will  send,  post  paid,  a  sample  of  sugar 
made  by  one  of  those  machines;  and  for  twenty-five  cents,  will  send 
you  a  pound  of  sugar  by  express  ;  charges  of  carriage  to  be  paid  on 
delivery. 


14  WINE   ANI>    <  IDER. 


[From  "Hutchinson's  Trade  Circular."] 

GOOD  WINE  AND  CIDER. 

The    Best  and  Most  §tmple    If'oy  of   Ma/iiny  them. 

So  common  is  the  business  of  making  Wine  or  Cider,  one  would 
think  no  improvements  could  be  made;  that  everybody  ought  to 
know  how;  yet  it  ma}',  with  truth,  be  said  that  three-fourths  of  all 
the  Domestic  Wines  and  Cider  made  are  spoiled  in  making,  and  that 
not  half  is  made  that  can  be,  when  the  right  way  is  understood,  and 
a  simple  and  cheap  mode  introduced  for  doing  it.  An  incredible 
amount  of  money  has  been  spent  in  the  way  of  experiments,  and 
almost  innumerable  recipes  have  been  offered  for  making  wines  and 
ciders.  And  yet  nearly  all  fall  short  or  overreach  that  simple  and 
effectual  way,  in  which  they  must  be  made.  From  the  great  diver- 
sity of  soil  and  climate  in  the  United  States,  and  the  almost  endless 
variety  of  its  fruits,  it  follows  that  great  diversity  of  taste  and  flavor 
will  be  found  in  the  wines  and  cider  that  are  made  from  them. 

In  the  manufacture  of  both  wine  and  cider,  much  depends  on  the 
crushing  of  the  fruits,  and  the  time  and  mode  of  extract ing  the  juices, 
and  still  more  in  removing  from  them  the  pomace,  lees  or  sediment, 
which  act  as  a  yeast,  and  often  produce  too  great  fermentation,  which 
will,  by  proceeding  too  far,  terminate  in  acetous  fermentation,  when 
vinegar  will  be  the  result. 

By  the  common  careless  modes  of  making  wine  and  cider,  they 
must  and  do  contain  a  large  percentage  of  impure  and  poisonous 
compounds.  No  care  is  taken  in  the  selection  of  the  fruits,  nor  the 
cleansing  of  the  mill  or  fixtures  about  it,  quantity  per  day,  not  quality, 
seeming  to  be  the  only  desideratum ;  and  the  thousands  who  have  a 
high  appreciation  of  choice  fruits,  and  may  have  been  blessed  with 
their  rich  gifts,  lose  altogether  the  choice,  cooling  beverage  they  can 
have,  only  for  the  want  of  a  simple  mode  for  extracting  the  juices. 

Tho  apples  used  for  cider  are  often  such  as  are  not  fit  for  the 
market,  and  not  even  suitable  to  feed  to  the  stock.  After  all  the  good 
qualities  have  been  selected,  the  most  inferior  kinds  are  used  for 
cider. 

All  kinds  of  barrels  and  casks  are  used  to  put  it  in,  and  still  the 
compound  is  called  cider.  It  is  said  that  all  tho  dirt,  bad  taste,  &C, 
will  work  out  in  fermentation,  and  so  it  will,  but  not  until  acetous 
fermentation  has  taken  place,  and  the  compound  has  become  vinegar. 

The  mills  formerly  used  for  this  purpose  were  so  large,  clumsy, 
complicated  and  costly,  that  they  were  not  adapted  for  domestic  use, 
and,  therefore,  the  juice  of  tho  choice  fruits,  so  abundant,  has  been 
almost  entirely  lost. 

That  most  desired  and  long  delayed  remedy  was  fully  appreciated 
by  the  writer,  who  has,  at  no  small  expense  of  money,  time  and  per- 
severanco,  produced  a  small,  simple  and  chcapt  yet  strong,  durable  and 


WINE   AND    CIDER.  15 


efficient  Jfill  and  ftress,  properly  called  the  Family  Wine  and 
Cider  JLltl,  one  that,  in  all  respects,  will  fully  meft  domestic  wants, 
and  which  must  and  will  find  its  way  to  every  family  that  appre- 
ciates the  rich  extracts  of  their  choice  fruits,  enabling  the  amateur 

to  experiment  clearly,  and  reduce  the  selection  and  mixtures  of 
fruits,  and  the  whole  business  of  cider  making  to  a  science,  enabling 
tho  economist  and  dealer  in  perishable  fruits,  to  save  the  rich  and 
choice  juices  which  would  soon  become  valueless. 

General  Hides  for  Making  Superior  <  ider. 

Cider,  when  first  made,  is  called  new,  surd,  and  sometimes  tem- 
r-ERANCE  cider.  The  time  it  will  remain  so,  depends  much  on  tho 
perfection  a£  the  fruit,  and  the  quantities  of  impurities  and  sediments 
contained  in  it.  If  the  juice  or  cider  is  expressed  immediately  after 
the  fruit  is  ground,  it  will  hold  in  solution,  and  carry  with  it  a  largo 
quantity  of  lees  or  sediment,  (appearing  thick  or  muddy.)  The  lees, 
sediment,  or  an}^  impurities,  will  act  as  a  yeast  to  cause  fermentation, 
and  the  larger  the  quantity  the  greater  the  stimulant.  To  avoid 
this,  the  juice  must  remain  with  the  pomace  from  12  to  24  hours, 
after  the  fruit  is  ground,  allowing  certain  chemical  changes,  which 
will  be  sure  to  take  place,  when  the  juice  will  be  separated  from  the 
pomace,  or  in  other  words,  the  pomace  will  gather  or  contract,  form- 
ing small  recesses  or  channels  through  the  entire  mass,  into  which 
the  pure  juice  will  be  thrown,  and  by  those  channels  escape,  when 
allowed  to  do  so,  either  from  the  vat  or  press.  Cider  thus  made  will 
be  comparatively  clear,  and  have  a  rich  color,  derived  from  the 
pomace  by  chemical  action,  when  held  with  it.  When,  on  the  con- 
trary, if  the  fruit  is  ground,  and  juice  forced  out  hurriedly,  tho  great 
agitation  caused  by  grinding  and  forcing  separation,  the  cider  will 
carry  with  it  a  large  amount  of  lees  or  sediment,  which  will  early 
produce  a  vinovs  fermentation,  so  rapid  as  to  pass  into  an  ascetic  fer- 
mentation, when  vinegar  is  the  result.  A  vinous  fermentation  is  a 
mild  movement,  throwing  the  sediment  down  to  the  bottom,  causing 
chemical  action,  giving  life  or  effervesenee ;  but  if  there  is  too  much 
precipitant  or  sediment,  it  will  cause  reaction,  when  ascetic  fermenta- 
tion will  commence,  and  all  is  acid,  rancid,  sour  or  vinegar. 

To  make  Good  Cider  the  following  general,  but  important,  rules 
should  be  attended  to.  They  demand  a  little  more  trouble  than  the 
ordinary  mode  of  collecting  and  mashing  apples  of  all  sorts,  rotten 
and  sound,  sweet  and  sour,  dirty  and  clean,  withered  ami  wormy,  from 
the  tree  and  the  ground,  and  many  more  of  the  filthy  and  slovenly 
processcs  usually  employed,  but  in  return  they  produce  you  a  whole- 
some, high  flavored,  sound  and  palatable  beverage,  that  always  com- 
mands an  adequate  price,  and  gives  health  and  pleasure,  instead  of  a 
solution  of  villainous  compounds  in  a  poisonous  and  acid  wash,  that 
no  man,  in  his  right  reason  will  drink. 

1st.  Always  chose  perfectly  ripe  and  sound  fruit. 


16  WINE    A.Mi    «  IDER. 


2d.   Pick  the  apples  from  the  tree  by  hand.     Apples  that   have 

been  on  the  ground   any  length  of  time,  contra  arthy  flavor, 

which  will  always  be  found  in  the  eider. 

3<L  After  sweating,  and  before  being  ground,  wipe  them  dry.  and 
if  any  are  found  bruised  or  rotten,  put  them  in  a  heap  by  themselves, 
from  which  to  make  an  imperfect  eider  for  vinegar. 

4th.  As  fast  as  the  apples  are  ground,  the  pomace  should  be  placed 
in  a  previously  prepared  open  vat,  of  suitable  size,  and  with  a  fal» 
bottom,  strainer  or  clean  straic,  about  it.  Let  the  pomace  remain 
about  one  day,  then  draw  off,  return  the  first,  and  continue  to  d<>  so 
until  it  runs  clear.  Let  the  juice  percolate  or  Miter  for  one  or  more 
days.  The  cider  thus  extracted  will  compare  closely  with  any  clear 
rich  sirup,  and  which  is  only  deserving  the  name  of  t>  mpera\ 
and  may  be  drank  or  used  for  many  pui  choice  and 

superior  article.     In  this  way  about  one-third  of  the  pider  will  sepa- 
rate; the  balance  may  then  be  expressed  by  the  use  of  they-.' 

5th.  To  press  out  the  juice,  use  a  clean  strainer  cloth  inside  the 
curb,  with  some  clean  straw  intermixed  in  thin  layers,  with  the  po- 
mace, and  apply  the  power  moderately. 

6th.  As  the  cider  runs  from  the  vat  or  press,  place  it  in  a  clean, 
sweet  cask  or  open  tub,  which  should  be  closely  watched,  and  as  soon 
as  the  little  bubbles  commence  to  rise  at  the  bunu-dsole  or  top,  it 
should  be  racked  off  by  a  spigot  or  faucet,  placed  about  two  inches 
from  the  bottom,  so  that  the  lees  or  sediment  may  be  left  quietly 
behind. 

7th.  The  vinous  fermentation  will  commence  sooner  or  later,  de- 
pending chiefly  upon  the  temperature  of  the  apartment  where  the 
cider  is  kept ;  in  most  cases  during  the  first  three  or  four  days.  If 
the  fermentation  begins  early  and  proceeds  rapidly,  the  liquor  must 
be  racked  or  drawn  off  and  put  into  fresh  ca-ks.  in  one  or  two  days  ; 
but  if  this  does  not  take  place  at  an  early  period,  but  proceeds  slowly, 
three  or  four  days  may  elapse  before  it  is  racked.  In  general,  it  is 
necessary  to  rack  the  liquor  at  least  twice.  If.  notwithstanding,  the 
fermentation  continues  briskly,  the  racking  must  be  repeated,  other- 
wise the  vinous  fermentation,  by  proceeding  too  far,  may  terminate 
in  acetous  fermentation,  when  vinegar  will  be  the  result.  In  rack- 
ing off  the  liquor,  it  is  necessary  to  keep  it  free  from  sediment,  and 
the  scum  or  yeast  produced  by  the  fermentation.  "When  the  fermen- 
tation is  completely  at  an  end,  fill  up  the  cask  with  cider  in  all 
respects  that  like  contained  in  it,  and  bung  it  up  tight,  previous  to 
which  a  tumbler  of  sweet  oil  may  be  poured  into  the  bung-hole, 
which  will  exclude  the  oxygen  and  prevent  the  oxydation  of  the  sur- 
face of  the  wine. 

Sound,  well  made  cider,  that  has  been  produced  as  above 
and  without  any  foreign  mixtures,  is  a  pleasant,  cooling  and  whole- 
some beverage.     While,  on  the  contrary,  the  acids  and  dirty  drugs, 
added  to  already  impure  liquor,  retards  fermentation,  thus  adding 


WINK    AND    CIDER.  17 


poison  to  poison,  producing  colic,    and  not    (infrequently  incurable 
obstruction* 

Xeic.  or  Street  Cider. 

When  a  (small  quantity  of  sweei  cider  is  wanted  for  immediate  use, 
and  there  is  not  time  to  let  it  remain  on  the  pomace  for  chemical 
changes,  at  before  Btated,  the  curb,  with  strainer  cloth,  and  a  little 
clean  straw  in  it,  may  be  placed  in  position  for  pressing,  when  the 
apples  may  be  ground,  and  the  pomace  dropped  directly  into  it. 
When  about  half  full,  lay  a  second  thin  layer  of  straw,  and  when  full, 
still  a  third,  and  turn  the  projecting  ends  of  the  strainer  cloth  over 
all,  when  the  follower  may  bo  placed  on.  and  the  force  of  the  screw 
applied  moderately.  When  all  is  forced  down  to  about  half,  the 
screw  may  be  run  up,  tho  follower  removed,  and  the  ends  of  the 
strainer  cloth  lifted,  and  more  apples  ground,  until  the  curb  is  again 
full,  when  with  a  layer  of  straw  and  strainer  cloth  again  cover  all, 
replace  the  follower,  and  apply  the  forco  of  screw  as  before.  Bo 
careful  that  the  follower  is  kept  level,  and  that  the  strainer  cloth  is 
relieved,  if  inclined  to  stick  on  the  side  of  the  curb.  Cider  thus 
made  will  not  be  as  clear  and  brilliant  as  when  allowed  to  remain 
with  the  pomace  in  the  vat,  filter  through,  and  be  drawn  off,  and 
balance  pressed  out,  as  heretofore  considered. 


Wines. 

Tho  United  States  is  fast  becoming  a  great  Wine  producing 
country.  Its  climate  and  soil  compare  favorably  with  the  most 
.  productive  of  Europe.  In  speaking  of  a  fertile  and  rich  land,  the 
orientals  used  the  term,  "  It  abounds  with  oil  and  wine."  In 
those  countries  where  it  is  used  for  a  table  drink,  by  all  classes,  in 
the  same  manner  as  we  use  tea  or  coffee,  the  people  are  never  given 
to  drunkenness,  but  use  it  with  moderation,  as  a  necessary  of  life. 
Old  fermented  wine  (that  which  is  called  unfermented  wine  is 
not  wine)  is  the  most  healthy  drink.  Hence,  to  obtain  it  of  good 
quality,  the  wine  which  is  made  this  year  should  not  bo  used  for 
three  or  four  years  moro,  but  should  be  kept  in  casks  in  cellars,when 
the  work  of  fermentation  will  proceed  so  slowly,  that  acetic  acid 
will  not  be  found.  There  arc  some  wines  sold  for  tho  pure  juice  of 
the  grape,  unfermented,  which  are  not  healthy  ;  in  fact,  they  are  not 
true  wines.  By  slow  fermentation,  the  juice  of  the  grape  deposits 
on  the  side  and  bottom  of  the  cask  in  which  it  is  kept,  quite  a  thick 
scale  of  dark  brown  substance,  which  is  as  hard  as  a  stone,  and 
named  "crude  tartar."  In  every  case  the  juice  of  the  grape 
should  be  deprived  of  this  substance  before  it  is  used,  and  as  time  is 
the  only  effectual  way,  no  further  <>xplanation  is  wanting  for  the  in- 
creased valuo  of  old  wines. 

3 


18  WINE   AND    CIDER. 


Grinding  or  Crushing  the  Fruits. 

Grapes  and  all  other  fruits  should  bo  ground  in  such  a  manner 
as  to  completely  tear  them  to  pieces,  so  that  the  skins,  pulps,  and 
seeds  are  quite  separated,  when  all  parts  of  the  fruit  will  be  subjected 
evenly  and  perfectly  to  chemical  action,  so  essential  in  fermentation. 
In  the  manufacture  of  wines,  in  the  common  but  imperfect  mode  of 
half  crushing  the  fruit,  or  crushing  some  parts,  and  others  not  at  all, 
it  will  be  easily  seen  that  some  parts  of  the  fruit  will  be  readily  acted 
upon,  when  others  cannot,  until  almost  or  quite  decayed.  The  Mills 
herein  described,  will  be  found,  in  all  respects,  fitting  evenly,  and  to 
thoroughly  crush  all  kinds  of  fruits,  apples,  &c,  and  will  not  injure 
in  the  least  the  seeds  of  grapes,  or  any  like  fruits,  but  will  readily 
crush  the  pits  of  cherries,  which  is  very  essential  in  making  the  best 
kind  of  cherry  wine. 

Among  the  following  Cider  Mills  every  purchaser  can  find  one 
adapted  to  his  wants,  and  Ave  warrant  each  to  be  the  best  of  its  kind : 

First.  For  those  who  want  a  mill,  to  make  a  small  quantit}1-  of 
cider,  compact,  portable,  small  and  handsome  enough  to  place  in  any 
part  of  the  house,  and  ready  for  instant  use  to  manufacture  a  quart 
or  a  barrel  of  cider,  we  offer  the  well-known  "  Hutchinson's 
Family  Cider  Mill." 

For  a  large  mill,  to  make  cider  rapidly,  and  extract  it  all  out  of 
the  pomace,  our  "American"  has  no  superior.  We  warrant 
them  to  save  their  cost  in  six  day's  work,  over  any  other  mill  of 
which  we  have  any  knowledge. 

For  a  farmer,  who  does  not  wish  or  cannot  afford  to  have  a  separ- 
ate machine  for  each  purpose,  our  "Convertible"  is  unexcelled. 
It  is  as  good  a  Cider  Mill  as  any  other,  except  the  "  American,"  and 
as  a  Corn  Sheller,  has  no  superior. 

For  description  of  each,  see  the  following  pages. 

O-A-ST    IRON    CII3I3X1.-3VCIXjXj    SCHE-WS. 


We  furnish  the  cheapest  and  best  Cast  Iron,  Cider,  Wine  and 
Tobacco  Press  Screws  in  the  world,  strong  and  very  powerful.  Wo 
have  two  lengths,  4£  and  5  feet.  Length  of  thread,  4  and  4i  feet. 
Diameter  of  screw,  4£  inches.  Weight,  including  nut,  150  to  200  lbs. 
each.  We  furnish  them  to  order,  of  same  diameter,  but  of  any  less 
length  for  Jack  Screws,  moving  buildings,  &c. 


Hutchinson's  patent  mill  and  tress. 


19 


I-IUTCIIirs'SOIN'S 

PATENT  CIDER  AND  WINE  MILL, 

WITH    PRESS    COMBINED. 


This  cut  represents  the  No.  1  or 
Family  Wine  and  Cider  Mill,  of 
which  sales  of  twelve  thousand  is 
suilicient  assurance  of  its  usefulness 
and  great  popularity.  It  has  been  im- 
proved for  this  year.  It  now  grinds 
finer,  faster,  and  nearly  one-half 
easier  than  ever  before. 

This  Mill    can    easily    grind    from 

eight  to  ten  bushels  of  Apples, 

and  horn  ten  to  twelve  bushels  of 

Grapes,  Currants,    &c.,    per  hour. 

It  is  now  made  with  wood  sides,  held 

together  by   strong   iron    bolts.     It  is 

very  neat,  compact  and  simple,  easily 

handled  by  one  man,  and  answers  an 

excellent  purpose  for  a  family  having 

a  lew  barrels  of  Cider  or  Wine  to  make, 

y     as  also  for  Grocers,  Fruit  Dealers,  &c. 

One  man  can    make    with    it,    from 

two  to  three  barrels  of  Cider,  or 

from  one  hundred  to  one  hundred 

and  fifty  gallons  of  Wine  per  day,  while  it   is   always   ready  to 

make  a  pitcher  or  bucket  of  Cider,  in  a  few  minutes. 

They  are  exceedingly  compact,  rendering  transportation  cheap, 
and  with  improved  facilities,  the  workmanship  will  be  excellent,  and 
all  the  parts  strong  and  durable,  where  the  experience  of  former 
years  may  have  shown  any  weakness.     Weight  of  Mill,  150  lbs. 

B@°"  Should  any  part  of  these  Mills  be  broken,  a  duplicate  piece, 
sure  to  fit,  can  be  procured  from  us. 

g®"  This  Mill  being  very  compact  and  of  light  weight,  can  bo 
shipped  to  any  part  of  the  world,  at  a  small  expense. 

Having  made  arrangements  for  the  exclusive  control  of  this  Mill 
in  Cincinnati,  we  are  enabled  to  supply  dealers  in  any  quantity,  at 
manufacturers'  prices,  freight  only  added. 


JAS.  L,  HAVEN  &  CO. 


20 


AMERICAN    CIDER    AND    WINE    MILL. 


American  Cider  and  Wine  Mill, 


Patented  February  !3th,  1866. 

The  above  cut  represents  a  New  Cider  Mill,  which  we  first 
!  introduced  last  year,  and  of  which  we  sold  a  large  number,  without 
I  a  single  expression  of  dissatisfaction  from  any  cause.  We  are  so 
well  satisfied,  from  actual  experiment,  that  it  will  make  one-fourth 
',  more  cider  from  a  given  quantity  of  apples,  with  an  expenditure  -if 
i  only  three-fourths  of  the  labor  that 

That  in  pressing  three  hundred  bushels  of  apples,  the  saving  in  cider 
between  it  and  the  usual  "grating"  mills,  will  pay  for  the  mill.  As 
it  will  grind  from  40  to  60  bushels  of  apples  per  hour,  a  very  small 
additional  yield  of  cider  is  sufficient  to  do  tins,  and  any  one  can  gain 
the  price  of  the  mill  in  six  days  work 


AMERICAN    CIDER    AND    WINE    MILL.  21 


American  Cider  and  Wine  Mill. 


The  above  cut  represents  very  clearly  the  construction  of  oar  mill, 
which  is  got  up  on  :t  principle  entirely  different  from  other  portable 
mills.  Every  farmer  knows  that  no  portable  cider  mill  has  hitherto 
been  made  to  equal  tho  old-fashioned  power  machine,  formed  of  two 
upright  grooved  rolls,  working  into  each  other.  All  inventions  have 
started  out  with  the  idea  that  it  was  necessary  to  grate  the  fruit 
and  most  of  tho  previous  portable  mills  have  been  built  on  this  mis- 
taken notion.  A  moment's  reflection  will  convince  any  one  of  the 
fallacy  of  this  idea,  and  a  very  short  trial  will  prove  that  our  method 
is  the  best.  The  tup  roller,  furnished  with  sharp  projecting  ribs, 
breaks  and  cuts  the  apples  just  suffieiently  to  allow  the  pieces  to  be 
drawn  in  between  the  two  bottom  or  under  rollers.  These  are  cast 
with  alternate  grooves  and  ribs,  run  at  the  same  speed,  and  inter- 
locking with  each  other,  by  which  means  the  fruit  is  mashed 
thoroughly,  breaking  all  the  cells  ami  rendering  the  subsequent  labor 
of  pressing  much  lighter.  In  fact,  if  the  pomace  is  allowed  to  drain 
awhile,  a  vr.nv  large  proportion  of  the  cider  will  run  off  Avithout 
any  pressing,  which  should  be  saved  separately,  as  it  is  the  most 
delicious  part  of  the  product. 

The  Lower  Rollers  are  adjustiblc,  so  thai  they  can  be  set  to 
mash  grapes  without  crushing  a  seed.  The  Hopper  can  be  removed 
at  pleasure,  for  the  purpose  of  cleaning,  by  merely  turning  a  button, 
and  they  are,  in  every  respect,  a   =  insT  class  Cider  &  Wine  Mill. 


22 


CONVERTIBLE    CIDER   MILL    AND    CORN    SIIELLER. 


Convertible  Cider  Mill  &  Com  Sheller, 

WITH  PRESS  FOR  CIDER,  WIXE,  OR  LARD. 


This  Mill  has  been  awarded  100 Premiums,  is  well  known  through- 
out the  West,  and  is  the  only  one  of  the  kind.  It  is  readily  changed 
from  a  Cider  Mill  to  a  Corn  Sheller,  and  vice  versa,  in  one  minute. 
As  a  Cider  Mill  none  of  the  old  style  equal  it,  and  as  a  Sheller,  or 
Shucker  and  Sheller.  it  has  no  superior.  It  will  separate  the  corn 
from  the  cob  at  the  rate  of  one  bushel  per  minute,  or  shuck  and 
shell,  and  at  the  same  time  prepare  the  shuck  for  mattresses,  which 
when  done,  is  worth  $45  per  tun.  It  is  durable,  simple  of  construc- 
tion, and  not  liable  to  get  out  of  order. 

This  gives  the  consumer  three  machines  in  one,  and  for  as  low  a 
price  as  any  good  Cider  Mill  is  sold.     The  Mill  has  been  improved 
during  the  present  year,  and  will  be  gotten  up  in  good  style. 
Samples  sent  to  Dealers  at  Wholesale  Prices,  and  Warranted  Satisfactory. 


NATIONAL   FEED    CUTTERS. 


23 


THE  NATIONAL  FEED  CUTTER, 

FOR  HAY,  CORX  AND  STRAW  STALKS. 


No.  5,  10  inch.     No.  1,  8  inch.      No.  2,  7  inch.      No.  3,  G  inch. 


We  have  obtained  the  right  to  manufacture  these  well-known  and 
popular  Cutting  Boxes,  and  confidently  recommend  them  as  the  best 
and  cheapest  Cutter  we  have  ever  examined. 

The  principle  is  a  shear  cut  between  two  cylinders  revolving  the 
same  way,  at  different  velocities — the  knives  feeding  themselves 
without  the  aid  of  any  complicated  Feed  Gear,  to  get  out  of  order 
and  increase  the  labor  of  cutting. 

They  cut  Hay,  Straw  and  Stalks  equally  well,  and  for  this  reason 
are  preferable  to  "  Sanford's." 

They  are,  besides,  self-sharpening.  By  putting  a  little  oil  and  fine 
emery  on  the  knives,  and  turning  the  rovcrse  way,  for  a  few  minute9, 
they  will  be  brought  to  a  perfectly  sharp  edge. 


24 


\m»ford's  tatent  cutting  boxes. 


Sanford's  Patent  Straw -Cutters. 


Lever  Gutter! 


H\f, STRAW  OR  STALKS: 


Strong,  simple,  and  j 
not  likely  to  get  out  j 
of  repair. 

"We   can   safely   re- 
|  commend  them  to  our    j 
customers. 


WESTERN    CORN    SHELLERS. 


25 


WESTERN  CORN  SHELLERS. 


Of  this  well  known  corn  sheller  we  make  three  sizes. 

No.  1  is  usually  called  the  "Star"  pattern,  the  cogs  being  cast  on 
the  shell  wheel.  We  have,  however,  got  up  new  and  improved  pat- 
terns, making  a  more  perfect  machine  than  any  of  that  style  we 
have  ever  seen.  The  iron  work  is  larger  and  stronger  than  others 
use,  though  the  whole  machine  looks  smaller,  being  made  as  com 
pact  as  possible.  We  have  arranged  them  so  that  the  fly-wheel, 
though  outside,  is  protected  by  the  cover,  and  they  are  never  broken 
in  shipping. 

No.  2  has  separate  gear,  not  cast  on  the  shell-wheel,  but  par- 
titioned off  from  it,  so  that  corn  can  never  cause  trouble  by  getting  in 
the  teeth.     Fly-wheel  inside  of  the  frame— two  cranks. 

No.  3  is  a  large,  double  machino,  with  two  feed-tubes,  two  fly- 
wheels and  two  cranks. 

4 


26 


LITTLE   GIANT   CORN    CRUSIIERS. 


.DRIVER. 

LITTLE  GIANT  CORN  CRUSHERS. 

We  manufacture  of  the  above  "well  known  implements,  both  the 
single  and  double — two  and  three  coned — the  one  having  two  grind- 
surfaces,  the  other  three,  the  latter  of  course  being  preferable. 

Complete,  with  Box,  Hopper  and  Sweep. 

No.  1.  2  cone,  1  horse,  5  to  8  bushels  per  hour 

"     2,  2     "      light  2  horse,  7  to  10  bush,  per  hour 

"     2,  3     "      2  horse,   8  to  12  bush,  per  hour 

"     3.  8     "      3  horse,   12  to  20  bush.  per  hour 

We  give  also  cuts  of  the  various  parts,  which  can  be  replaced,  at 
small  cost,  when  worn  out  from  Ion 

To  those  who  are  not  informed  as  to  the  economy  of  grinding  i«j«  >•! 
for  cattle,  we  will  mail,  free,  a  treatise  on  the  subject,  ■  all  appli- 
cants. 


AGRICULTURAL    STEAM    BOILERS. 


27 


Agricultural  Steam  Boilers. 

The  above  cut  represents  a  valuable  apparatus  for  heating  water 
or  cooking  stock  feed  by  steam,  and  is  most  admirably  adapted  to  the 
use  of  farmers,  hotel  keepers,  tanners,  sto<  k  feeders, etc.  It  consists 
of  an  oblong  oanldron  with  tight  fitting  cover  swelled  upward,  as 
seen  in  the  cut,  for  retaining  the  steam  as  generated.  Attached  to 
this  are  gum-elastic  pipes,  for  conveying  the  steam  into  the  barrel, 
vat,  or  whatever  vessel  the  water  to  be  heated,  or  grain  or  vegetables 
to  be  cooked  in,  is  placed.  It  is  so  constructed  that  an  explosion  is 
impossible,  even  if  left  entirely  without  attendance,  and  is  so  simple 
In  arrangement  thai  a  child  may  be  safely  intrusted  with  its  man- 
agement. 

We  make  three  sizes,  as  follows  : 
No.  0,  or  30  gallon  size,  weighs  350  lbs.,  and  boils  water  in 

tubs  at  the  rate  of  60  gallons  per  hour 

No.  1,  or  GO  gallon  size,  weighs  500  lbs.,  and  boils  at  the  rate 

of  150  gallons  per  hour 

No.  2,  or  00  gallon  size,  weighs  675  lbs.,  and  does  30  per  cent. 
more  work  than  No.  1,  with  same  fuel 

This  Bize  is  suited  to  the  use  of  tanners,  steamers,  dyers,  slaugh- 
terers, or  extensive  stock  feeders. 

We  think-  it  a  matter  abundantly  demonstrated  that  from  33  to  50 
per  cent,  of  grain  is  saved  by  grinding  and  cooking  it  before  feeding. 
It  is,  moreover,   not   less  a  fact  that  there  is  8   I  kving  in   the 

time  usually  required  to  put  stock  in  marketable  condition,  by  cook- 
ing their  feed.  And  we  know  of  no  two  implements  which  will 
sooner  repay  their  cost,  in  grain  saved,  than  our  Little  Giant  Crush- 
ers and  Steam  Boilers,  when  used  either  separately  or  in  combina- 
tion. 


28 


GROCERS   8UGAR   MILLS — KITCHEN   MILLS. 


GROCERS  SUGAR  MILLS. 


"We  represent  annexed 
an  improved  mill  for 
crushing  or  lightening 
heavy  lumpy  sugar.  This 
is  a  most  valuable  ma- 
chine for  wholesale  gro- 
cers' use,  in  preparing 
sugar  for  barreling,  on 
removal  from  the  origi- 
nal packages,  or  for  re- 
tailers who  desire  to  mix 
different  grades  together 
or  enliven  and  disinte- 
grate the  particles  of  such 
as  they  are  offering  for 
sale  daily  to  their  custo- 
mers. 


KITCHEN  MILL. 

For  Coffee,  Com  Meal,  Flour  or  Spices. 

This  useful  little  machine  is  adapted 
to  a  variety  of  purposes,  and  being  "  a 
handy  thing  to  have  in  the  house,'"  should 
be  possessed  by  every  family  in  the 
country.  Its  use  a  few  minutes  daily 
enables  one  to  prepare  fresh  corn  meal, 
hominy,  grits,  Graham  flour,  etc.,  in  the 
best  possible  manner.  It  is  also  a  supe- 
rior coffee  and  spice  mill,  and  as  such 
merits  the  attention  of  hotel  keepers  and 
grocers.  It  will  grind  meal  fine  enough  for  mush,  at  about  one 
pound  per  minute,  and  that  which  is  coarser,  or  suited  for  hominy, 
considerably  faster. 

We  also  make  a  larger  size,  same  general  appearance,  called  the 
Tom  Thumb  Grist  Mill,  to  run  with  a  belt,  requiring  about  two 
horse  power,  which  will  grind  from  3  to  5  bushels  per  hour,  in  pro- 
portion to  the  power  and  the  fineness  required 


ROAD    SCRAPERS. 


29 


Road  Scrapers. 

Th is  Road  Scraper  has  been  found 
much  superior  to  the  old  fashioned 
wooden  ones  shod  with  iron,  and 
the  variety  oi  purposes  to  which 
they  can  be  :t } > j >  1  i <*<  1 .  renders  them 
a  valuable  acquisiton  to  every 
farm. 


Trowel  Handle  Sheep  Shears, 

No.  1  Polished  Handles, 
"     2         "         Blades, 
"     3  Japanned, 


MULE  SHEARS. 

Japanned, 


Straight  Handle  Sheen  Shears. 

No.  1  Polished  Handles, 
"     2         "         Blades, 
"     3  Japanned, 


PRUNING    SHEARS. 
No.  1  10  inches  long, 
u    2    9       "        " 


( 


m 


GARDEN  RAKES. 

MALLEABLE. 

10,  12,  14  and  16  teeth,  handled 
and  unbundled. 


Garden  Hoes. 

All  Malleable  and 
.« till  *!..  I  Blades. 


30  brown's  universal  broom-head. 


Brown's  Universal  Broom-Head, 


O 

UJ        Patented  g^'ijjgtfwQft  0cf.21,lNG5. 

>-  » 

t3d 


pa 

This  Broom-Head  or  Clamp  is  made  of  the  best  malleable  iron,  and 
is  warranted  not  to  break  or  wear  out,  and  we  will  exchange,  free 
of  charge,  any  that  become  useless  from  any  cause. 

It  is  formed  of  two  pieces  only,  and  the  handle,  which  is  pointed, 
fastens  the  whole  together  beyond  the  possibility  of  becoming  loose. 

In  making  a  broom  no  tools  are  required,  except  a  knife,  and  the 
same  handle  will  last  indefinitely,  unless  accidently  broken. 

While  they  are  particularly  adapted  to  the  use  of  farmers,  all 
classess  can  use  them  profitably,  as  broom  corn  can  be  purchased  in 
most  towns  and  villages,  and  the  price  of  one  broom  will  buy  enough 
to  make  half  a  dozen  better  and  more  durable  ones  than  can  be 
usually  purchased.  The  birch  and  willow,  commonly  used  for  stable 
brooms,  can  be  used  to  advantage  with  this  head;  it  also  makes  a 
good  head  for  mops. 

Active,  energetic  men  are  wanted  to  sell  them  in  every  township 
in  the  Union,  and  the  great  demand  for  Bror-m-Heads  insured  for 
these,  (universally  admitted  to  be  far  superior  to  any  ever  intro- 
duced,) an  unlimited  sale  ;  and  the  am  ugements  made  for  manufac- 
turing them,  enables  us  to  offer  to  agjnts  better  terms  than  most 
others. 

To  those  wishing  to  engage  in  the  business  a  sample  Broom-Head 
will  be  sent  by  express  on  the  receipt  oi  $1,  with  further  particulars 
and  terms  to  agents. 

JAMES  L.  HAVEN  &  CO. 


nURD  S    PATENT    IIOG    TAMER. 


31 


Hurd's  Patent  Hog  Tamer. 


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IRON"    BELLS. 


fcd 

€/2 


Commonly    known     n^ 


Iron   Amalgam   Bells, 

A.2s/L  Jk.  Tj  Or  Ji-lsA:        BELLS, 

Steel  Composition  Bells,  &c,  &c, 
For  Farms,  Schools.  Hotels.  Factories  aM  Clnrclies. 

We  take  pleasure  in  directing  attention  to  the  annexed  price  list 
of  our  cheap  and  superior  church,  school,  steamboat  and  farm  bells, 
which  are  offered  at  about  one-third  as  much  as  is  charged  for  those 
of  like  weights  of  brass  composition,  and  less  than  half  the  price  of 
steel. 

They  are  cast  of  iron,  very  carefully  selected  for  the  purpose,  off 
of  patterns  which  have  I  uen  used  for  years ;  thousands  of  them 
having  been  cast  and  sold  to  the  universal  satisfaction  of  the  pur- 
chasers. 

We  do  not  claim  that  they  are  equal   or    superior    to   brass    (bell 
metal  i  bells,  at  four  times  the  price  per  pound;  but.  for  tl 
we  can  furnish  you  a  more  satisfactory  bell  than  the  same  amount 
will  purchase  of'  any  material  of  any  body  else. 

We  make  the  following  seven  si/. 

No.  0,  13  inches  diameter,  weight.  53  lbs.  ;  Xo.  1.  16  in.  diameter, 
weight.  67  lbs.  ;  Xo.  2.  18  in.  diameter,  weight,  95  lbs.  ;  No.  3,  20  in. 
diameter, weight,  137  lbs.  ;  No.  4.  '_'■  in.  diameter,  weight.  2<>1  lbs.; 
.diameter,  weight.  297  lbs.;  No.  6,  32  in.  diameter, 
weight.  621  lbs.  All  warranted  for  one  year.  Xew  ones  given  in 
case  of  breakage  by  ordinary  ringing. 

Send  for  price  list,  mailed  free  to  all. 


PORTABLE    HAY   PBSSS. 


33 


CANADAYS  PORTABLE  HAY  PRESS. 


The  undersigned  have  the  pleasure  of  announcing  that  the  manu- 
facture of  this  celebrated  press  will  hereafter  be  carried  on  under 
their  exclusive  auspices. 

In  baling  hay  or  cotton  in  localities  remote  from  markets,  the  ad- 
vantages of  producing  a  snug,  compact  bale  are  too  apparent  to  ad- 
mit of  argument.  One  serious  objection  to  hand  presses,  hitherto, 
has  been  that  tiiey  did  not  successfully  accomplish  this;  the  bales, 
in  fact,  usually  produced  measuring  full  size — that  is,  30  x  30  x  50 
inches,  but  weighing  no  more  than  250  instead  of  300  to  350  lbs. 

The  proprietors  of  Canaday's  press  have  caused  mathematical  cal- 
culations to  be  made  of  the  relative  power  exerted  by  the  various 
hand  presses  in  use.  The  result  is  as  follows,  viz  :  Ingersoll's  patent 
exerts  a  force  on  either  end  of  a  bale  under  pressure  of  1-4,000  lbs. ; 
Davis',  28,000;  Canaday's,  40,000  !  an  advantage  in  favor  of  the  lat- 
ter of  near  200  per  cent,  in  one,  and  of  50  in  the  other  case. 

Two  men  only  are  required,  in  practical  use,  to  operate  the  ma- 
chine with  success,  and  from  the  convenience  of  its  application,  no 
difficulty  is  ever  experienced  in  controlling  the  immense  power 
which  it  possesses.     Capacity,  20  to  25  bales  per  day. 

No.  3  press,  when  set  up,  is  8  feet  high,  and  occupies  4x6  feet, 
will  produce  bales  weighing  250  to  300  lbs. 

EACH  MACHINE  FULLY  GUARANTEED. 


34 


SAUSAGE    MEAT    CUTTERS. 


Nos.  Ol, 


oa. 


03, 


04. 


Nos.    SX, 


3X. 


IX. 


BAUSAGE  MEAT  ('ITERS — STUFFERS.  35 


SAUSAGE  MEAT  CUTTERS. 


The  cuts  on  preceding  page  show  clearly  the  style  of  our  sausage 
cutters.     The  di  "  rence  in  the  qualities  lies  in  the  kmvms  and  rollers. 

Nob.  01,  02,  U\  94,  are  made  like  others  in  the  market,  with 
steel  knives,  but  with   plain   rollers. 

Nos.  2X,  3X  and  IX  have  heavier  knives,  properly  tempered,  and 
the  rollers  are  Bvpplied  with  a  flange  at  the  crank  end,  which  works 
the  meat  on  to  the  knives,  thereby  cutting  more  rapidly  and  easily. 

Both  sorts  have  a  most  perfect  arrangement  fur  taking  out  the 
knives  for  cleansing  or  sharpening.  By  loosening  three  screws,  the 
cap  slides  a  trifle  endwise,  and  every  knife  can  be  taken  out  and  re- 
placed in  a  few  minutes.  The  crank  is  also  fixed  by  a  Bet  screw,  and 
can  be  put  on  or  taken  off  at  pleasure.  The  knives  are  all  alike,  and 
can  be  replaced  when  worn  out,  either  by  us  or  almost  any  mechanic 
who  can  work  st< «  I. 

WE    WARRANT   THEM    SATISFACTORY. 


This  is  too  well  known  to  need  description.     "Wo  niako  only  the 
one  size,  for  family  qso. 


36 


PATENT  APPLE  PARER — EGG  BEATER. 


BROWNE'S    PATENT 


GOLD  MEDAL  APPLE  PARER. 

This  is  an  entirely  different  article  from  those  formerly  made 
by  us.  The  knife  has  a  loose  (moveable)  head,  and  we  warrant  them 
to  pare  any  fruit  as  well  and  as  rapidly  as  any  other  parer.  If  not 
found  satisfactory,  they  can  be  returned  at  our  expense. 

fl®1-  We  sell  Parers  at  the  same  price  of  similar  goods  in  New 
York.    No  Freight  Added. 


MONROE'S    PATENT 

ONE  MINUTE  EGG  BEATER. 

We  are  the  Western  Agents  for  the  sale  of  this  indispensible 
(where  known)  implement,  and  sell  at  New  York  prices — freight 
added.  JAMES  L.  HAVEN  &  CO. 


ICE    CREAM    FREEZER. 


37 


Patented  June  11th,  ISO 7. 

This  is  the  best  and  quickest  freezer  made,  and  asjeheap  as  any 
other.  Hundreds  have  been  sold  already,  though  just  introduced, 
without  a  word  of  complaint.  The  material  to  be  frozen  is  thoroughly 
mixed,  and  invariably  produces  the  pure,  smooth  article  desired. 

Sizes :  2,  3,  4,  6,  8,  14,  18  and  23  quarts. 


RECIPES. 

No.  1. — Two  quarts  of  rich  good  milk:  four  fresh  eggs;  three-quarters  pound 
of  white  sugar;  six  tea-spoons  of  Bermuda  Arrow  Root  or  corn  starch,  ruh  smooth 
in  a  little  cold  milk;  beat  the  eggs  and  sugar  together;  bring  the  milk  to  the  boiling 
point;  then  stir  in  the  arrow  root  or  corn  starch,  remove  it  from  the  Are,  and  im- 
mediately add  the  eggs  and  sugar,  stirring  briskly  to  keep  the  eggs  from  cooking; 
then  set  aside  to  cool.  If  flavored  with  extracts,  let  it  be  done  jicst  before  putting 
it  in  the  Freezer.      If  the  Vanilla  bean  is  used,  it  must  be  boiled  in  tne  milk. 

Very  fine  cream  can  be  made  from  this  receipt,  for  18  cents  per  quart. 

No.  2. — Cost  increased  slightly  over  No.  1.  Boil  together  a  quart  of  rich 
cream,  and  a  quart  of  rich  milk :  as  soon  as  it  comes  to  boil,  stir  in  two  table  spoon- 
fulls  of  arrow  root  powder,  or  corn  starch,  which  has  previously  been  rubbed  smooth 
in  a  little  cold  milk;  then  add  three-quarters  of  a  pound  of  white  sugar,  being  careful 
to  stir  the  mixture  constantly  to  keep  it  from  scorching.  Flavor  with  any  of  the 
many  extracts,  to  suit  the  taste. 

No.  3. — This  will  make  a  very  rich  article.  Two  quarts  pure  cream,  one  pound 
powdered  white  sugar, — the  white  of  four  eggs,  flavor  to  taste. 

No.  4 — Pink  Apple  or  Orange  Cream. — Cut  in  small  pieces  nice  ripe  pine 
apples  or  sweet  Havana  oranges,  into  a  china  bowl;  cover  with  powdered  white 
sugar:  let  them  stand  several  hours;  draw  oft"  the  syrup,  and  use  as  a  flavoring 
for  the  preceding  recipes.  The  flavor  from  any  other  fruit  can  be  obtained  for 
flavoring  Ice  Cream  or  Water  Ices.  For  Roman  Punch,  add  to  any  of  the  above, 
a  little  rum  or  Jamaca  Spirits. 

No.  5 — Lemonade  Ice. — With  a  quart  of  rich  Lemonade,  (mado  very  sweet) 
add  the  white  of  six  fresh  eggs,  and  freeze  it. 


38 


DAVIES     SELF-OPERATING   SWING. 


Davies'  Self— Operating  Swing. 


A  glance  at  the  cut,  will  give  an  intelli- 
gent idea  of  the  principle  on  which  it  acts. 
A  gentle  pressure  on  the  footboard,  re- 
quiring no  more  effort  than  to  move  a 
rocking  chair,  will  cause  it  to  vibrate  ten 
feet,  whilst  a  little  more  pressure  to  send 
you  on  a  level  with  the  points  of  suspen- 
sion. 

Swinging  is  a  pleasure  to  almost  every 
one,  but  heretofore  it  has  been  enjoyed  at 
the  expense  of  another's  muscle.  This 
invention  enables  the  "isolated"  indi- 
vidual to  enjoy  the  luxury.  The  Swing 
is  adapted  for  all  sizes,  and  can  be  changed 
in  a  few  seconds  to  suit  any  one,  and  can 
KHEW^^  be  operated   by  a  child  three  years  old. 

It  is  substantially  made,  the  working  parts  being  iron,  consequently 
is  very  durable,  with  less  liability  to  accident  than  with  a  rope  swing. 
They  are  suitable  for  all  places,  Parlor,  Nursery,  Portico,  Yard  or 
Lawn.  They  can  be  most  conveniently  attached  to  ceilings  of 
Porches,  but  with  the  addition  of  one  post,  about  four  or  five  inches 
square  can  be  attached  to  the  side  of  a  house  or  alongside  a  tree, 
whilst  in  a  clear  space  it  will  require  a  frame  similar  to  the  cut. 
Outside  frames  are  not  furnished  unless  specially  ordered,  and  then 
at  additional  cost. 

The  subscribers  have  concluded  an  arrangement  with  the  inventor, 
by  which  they  have  secured  the  exclusive  control  of  this  Patent  in 
the  Western  and  South-western  States,  and  are  now  prepared  to  fill 
orders  and  negotiate  with  parties  for  their  sale.  AVe  offer  a  liberal 
discount  to  those  who  purchase  to  sell  again  ;  and  to  an  enterprising 
person,  each  neighborhood  offers  a  field  for  fair  profit  at  a  very  small 
outlay. 

We  have  the  utmost  confidence  in  this  improvement,  and-  will 
guarantee  complete  satisfaction  in  every  case,  or  will  refund  the 
price  paid. 

Price  of  Swing,  neatly  finished,  $18,00. 

In  ordering,  give  the  exact  hight  between  floor  and  coiling — will 
furnish  one  to  fit. 

The  usual  length  of  swings  will  be  12  feet,  unless  ordered  other- 
wise. 

County  or  State  Rights  for  sale  on  reasonable  terms. 
Orders  addressed  to  the  undersigned,   or  J.  L.  HAVEN  &  CO., 
will  meet  with  prompt  attention. 

AMERICAN  SWING  CO. 


BORED    TUBING. 


'39 


BORED  TUBING 

FOR 

Chain  Pumps  and  other  Purposes, 


We  desire  to  call  the  attention  of  Farmers  to 
our  Bored  Tubing,  which,  though  sold  most  ex- 
tensivelj  for  Chain  Pumps,  has  been  found  in- 
valuahle  wherever  water  is  required  to  be  led  to 
any  distance  for  family,  barn,  or  railroad  use. 
The  i\  inch  pipe,  three  and  a  half  inches  square 
will  Bustain  the  pressure1  of  at  least  thirty-five 
feet  head,  and  1.'  inch,  twenty-five  feetj  and.  if 
n.  i  ■  out  of  larger  scantling,  a  much  greater 
pressure. 

Nearly  all  farms  have  a  running  spring  of 
water  on  some  part  of  them,  which  could  he, 
brought  to  the  house  and  barn  in  pipes. 

With  a  living  stream  of  wuter  in  the  barn  yard, 
a  stock  of  cattle  may  be  said  to  be  one-quarter 
wintered,  and  actual  experience  has  demonstrated 
that  there  is  mure  than  that  difference. 

[t  is  less  work  to  plow  and  dig  a  trench  and  lay 

down  these  pipes  to  a  spring  fifty  or  one  hundred 

da,  than  it  would  be  to  go  the  same   distance 

twice  a  day  and  water  a  span  of  horses  during  the 

winter. 

It  is  needles  to  urge  the  advantages  of  running 
water  in  a  dwelling — its  promotion  of  cleanliness, 
it-  healthful  nesa,  and  convenience. 

And   to  sum   up,    what   greater  luxury  could  a 

Farmer  have,  for  the  same  money,  than  a  running 

stream  of    water  in    house  or  barn  7      In    many 

would  not  exceed  the  c<  st  of  a  sofa,  or 

watch,  or  one-quarter  the  cost  of  a  piano. 

These  pipes  can  be  laid  on  a  six  decree  curve  or 

at  ri^ht  angles  without  alteration,  and  by  giving 

..rders  the  circle  can  be  made  much  less. 

They    are  put   up   in    bundles,    convenient    for 

ipping,  and  their  weight  is  about  two-thirds  that  of  the  same  amount  of  lumber. 

ft  is  a  well-ki  that  iron  mpes,  unless  of  large  bore,  become  stopped  up 

sooner  or  later,  according  to  the  impolitic-  of  the  water,  with  the  oxide  of  iron ; 

lead   pipes  are  liable  to  flatten— to  become  leaky  and  poi-on  the  water ;%nd 

,re  more  liable  to  freeze  uj>  in  cold  weather  than  wooden— at  the  same  time  it 

afldently  believed  that  w len  pipes,  when  laid  in  the  ground,  will  far  outlast 

cither. 

From  the  cut,  any  man  of  common  mechanical  ingenuity  can  see  how  to  set  up  a 
chain  pump,  which,  when  honestly  p*t  Up,  is  the  cheapest  and  best  in  use.     We 
have  known  them  to  be  in  daily  and  continual  use  for  eight  jean  without  an 
pairs  whatever.     "We  make  all  the  part-,  curb-,  chain,  castings,  etc. 


Ul       I 

I 


-h 


Gentlemen  :  • 

In  addition  to  the  articles  illustrated  and  described,  we  manufac- 
ture a  very  large  assortment  of  goods  adapted  to  the  wants  of 
various  trades,  and,  therefore,  unnecessary  to  notice  at  any  length  in 
this  book,  which  is  particularly  intended  for  the  agricultural  part  of 
the  community. 

We  warrant  every  article  to  be  as  represented  when  sold,  and  if  it 
does  not  prove  so,  siand  ready  at  all  times  to  make  it  satisfactory, 
and  solicit  your  orders,  either  directly  or  through  the,  ^Hardware 
dealers  in  your  neighborhood,  for  any  article  named.  For  most 
articles,  however,  it  will  be  no  disadvantage  to  you  to  purchase 
through  a  merchant,  though,  if  you,  for  any  reason,  prefer  to  dd  so, 
write  to  us  direct  and  you  will  receive  attention,  and  your  orders  be 
filled. 

The  capacity  of  our  works,  in  our  peculiar  line,  is  second  to  none 
in  the  West,  and  we  are  therefore  prepared  to  fill  orders  on  short 
notice. 

We  mail  to  all  dealers  a  Wholesale  Price  List,  and  to  others  who 
may  apply  for  it,  a  retail  list,  which  is  the  price  at  our  works,  and 
by  the  time  freight,  &c,  is  paid  on  a  single  article,  the  farmer  will 
see  that  it  is  to  his  interest  (and  ours)  to  order  through  the  mer- 
chant with  whom  he  deals. 


Cincinnati,  July  1st,  1867. 


Yours,  &c, 

JAMES  L.  HAVEN  &  CO. 


